Holiday Glazed Ham and Brie Croissant

Name: Holiday Glazed Ham and Brie Croissant
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 large fresh croissants, halved horizontally (keep bottom and top together as one piece); 6 oz (170 g) quality honey-glazed ham, thinly sliced (about ⅛ inch / 3 mm thick); 5 oz (140 g) brie cheese, chilled, sliced into ¼-inch (6 mm) thick slices; 2 tbsp (30 ml) Dijon mustard; 3 tbsp (50 g) fig jam; 1 tbsp (15 g) unsalted butter, melted; 1 tbsp (20 ml) honey (optional); 1 tsp (2 g) fresh thyme leaves, finely chopped (optional)

From the MyKitchenBank Kitchen

A warm, indulgent croissant sandwich layered with thinly sliced glazed ham, creamy brie, tangy Dijon mustard, and sweet fig jam. Perfect for holiday brunch or a special lunch, this French-inspired sandwich combines buttery pastry with refined flavors that feel restaurant-quality but come together in minutes.

Prep: 10 min
Cook: 12 min
Wait: 5 min
Total: 27 min
Makes: 4 sandwiches

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Steps

Before you start

Preheat oven to 375°F (190°C)
Remove brie from fridge 15 minutes before assembly so it softens slightly
Measure out all fillings and lay out your workspace for quick assembly

1
Assemble sandwich layers
- Lay the 4 halved croissants cut-side up on a clean surface.
- Spread 1½ tsp Dijon mustard on the bottom half of each croissant.
- Layer 1½ oz (42 g) of sliced ham on the mustard, then top with 1¼ oz (35 g) of brie slices.
- Spread 2 tsp fig jam on the top croissant half.
- Press the two halves gently together to close each sandwich.
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Tip: Place brie slices as close together as possible so they melt evenly and don't slip out when the sandwich is cut.
2
Create glaze and prepare for toasting
- In a small bowl, whisk together the melted butter with the optional honey and thyme.
- Brush the outside of each croissant sandwich generously with the butter glaze, coating all visible pastry surfaces.
- This creates a golden, crispy exterior.
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Tip: Use a pastry brush or the back of a spoon to spread the glaze evenly; don't leave dry patches on the pastry.
3
Bake until golden and warmOven 375°F / 190°C
- Place the glazed sandwiches on a parchment-lined baking sheet and bake at 375°F (190°C) for 10–12 minutes.
- The croissants should be a deep golden brown, the brie should be melting (slightly visible at the edges), and the ham should be heated through.
- The sandwich will feel warm to the touch.
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Ready when: Croissant exterior is deep golden brown; brie is soft and melting at the edges; sandwich is hot throughout
Tip: Check at 10 minutes—oven temperatures vary. If the tops are browning too quickly, the brie hasn't melted enough, reduce heat to 350°F (175°C) and bake another 1–2 minutes.
4
Rest and serve
- Remove the sandwiches from the oven and let them rest on the baking sheet for 2–3 minutes.
- This allows the brie to fully set slightly (making the sandwich easier to handle) while keeping everything warm.
- Transfer to a serving plate and serve immediately.
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Ready when: Brie has set just enough to hold the sandwich together but is still creamy inside
Tip: Serve on warmed plates for the best presentation and to maintain the temperature longer.

Good to know

Tips

Choose fresh, day-old croissants rather than heavily pre-baked ones—they'll toast better and have a better crumb structure.
If your brie is very firm, let it sit at room temperature for 20 minutes before slicing; it will slice more cleanly and melt faster in the oven.
For extra elegance, arrange a small handful of peppery arugula or thin-sliced fresh pear between the brie and ham layers.
This sandwich is excellent paired with a sparkling cider, champagne, or herbal tea for a holiday brunch.

Make ahead

You can assemble the sandwiches (before the glaze) up to 2 hours ahead and refrigerate, covered. Brush with glaze just before baking.

Storage & reheating

Best served fresh and warm immediately after baking. Leftovers can be wrapped in foil and refrigerated for up to 1 day; reheat gently in a 300°F (150°C) oven for 5–7 minutes until the brie softens again. Do not freeze, as the croissant texture will degrade.

Substitutions

fig jam → apricot jam or peach preserves. Substitute 1:1 for a slightly tangier or brighter fruit flavor; avoid jams with large fruit pieces that may slide out of the sandwich.
quality honey-glazed ham → smoked turkey breast or prosciutto. Use prosciutto thinly sliced (same amount); for turkey, use the same weight. Turkey pairs beautifully with the fig and brie.
brie cheese → camembert or Fontina cheese. Camembert is creamier; Fontina is slightly nuttier and holds its shape better. Slice the same thickness and amount.
Dijon mustard → whole grain mustard or Pommery mustard. Whole grain adds texture; Pommery is milder. Use the same amount and adjust to taste.